I stumbled upon the name 'Pazham Nurukku' while I was preparing an Onam related article for the publication I was working for. It would have been the year 2005 or 2006 and an immediate search for recipe did not yield any result. Every year then on I would remember about the Pazham Nurukku during Onam season. Finally, one day there was a recipe in the The Hindu - Metro with a title, 'Pazham Nurukku in Chocolate cups'. Well I knew the chocolate cup part is slightly weird for a traditional Onam breakfast. Recently i made another search in the web and got to read various Pazham Nurukku recipes and here we go i tried it and i knew why people gave so many nostalgic account of eating the Pazham Nurukku on an Onam day morning with lots of papad.
I have prepared a very simple and easy to prepare recipe and have avoided the use of coconut milk and cardamom powder which i read but which i thought could be ignored. This tasted really good. Try it!!
Banana / ethapazham - 4
Jaggery, grated - 4 tbsp
Ghee - 1 tsp
Cut the banana into 1 inch pieces with the skin on. Steam it till it is half done. Peel the skin.
In a sauce pan, add the jaggery and melt it. Strain it to get rid off any dust particles. Place the jaggery syrup in a heavy bottom pan. Place the pan in medium heat and add the banana pieces.Cover the banana pieces with the jaggery syrup till the fruit is fully coated. Turn to medium heat. The jaggery will start sizzling at this point and thicken. Gently tilt the sauce pan so that the banana is well coated and there is no more melted jaggery. Pour the ghee on top of the banana and shake well and then gently give a stir so that all the pieces are coated with the ghee. Serve warm with papad or serve as it is.